Texas Roadhouse Chili Recipe (Copycat at Home)

I have eaten my fair share of Texas Roadhouse chili over the years – sitting in one of those wooden booths, waiting for my rolls to arrive, and ordering a bowl of that deep, brick-red chili that hits you with warmth and just the right amount of heat. It is thick, beefy, and packed with kidney beans, and it has this richness you cannot quite place until you realize there is something more going on than just chili powder and ground beef. After way too many test batches in my own kitchen, I finally cracked the code. Ground chuck, two kinds of beans, a splash of dark beer, and a pinch of cocoa powder – that is the magic hiding behind that restaurant flavor. This copycat Texas Roadhouse chili recipe brings every bit of that comfort home, and honestly, it tastes even better the next day.

This is a true weeknight-and-weekend recipe. The prep is simple – about 15 minutes of chopping and measuring – and then the pot does all the work over a slow simmer. Whether you are feeding a crowd on game day or meal prepping for the week, this chili delivers every single time. Serve it with warm cornbread, over a baked potato, or just straight up in a bowl with a pile of shredded cheddar on top.

Why You’ll Love This Recipe

• One-pot recipe with minimal cleanup – everything cooks in a single Dutch oven from start to finish
• Deep, layered flavor from bloomed spices, dark beer, and a secret pinch of cocoa powder that tastes like the restaurant version
• Meal-prep champion – this chili freezes beautifully for up to 3 months and tastes even better reheated on day two
• Completely customizable heat level – dial it up with extra cayenne or dial it back for a crowd-pleasing mild bowl
• Budget-friendly and feeds a crowd – ground chuck and canned beans keep the cost low while the flavor stays high

About This Texas Roadhouse Favorite

Texas Roadhouse opened its first restaurant in 1993 in Clarksville, Indiana, and built its reputation on hand-cut steaks, fresh-baked bread, and Southern comfort food done right. Their chili quickly became one of those menu items people order again and again – not because it is fancy, but because it is exactly what chili should be. It follows the Texas red tradition in spirit: ground beef, tomatoes, dried chiles, and slow-simmered depth. But unlike purist Texas red (which skips beans entirely), the Texas Roadhouse version brings in both kidney beans and pinto beans, making it heartier and more approachable for a wide audience.

What sets this chili apart is its balance. It is not aggressively spicy, but it has heat. It is not overly sweet, but there is a subtle roundness from a touch of brown sugar and the malt notes from dark beer. The use of masa harina as a thickener is a classic Tex-Mex technique that gives the chili a slightly silky body without making it starchy or heavy. The result is a bowl that feels both familiar and a little special – a restaurant-worthy chili you can absolutely make at home with pantry staples and about 90 minutes of your time.

Ingredients

For the chili base

• 2 lbs ground chuck (80/20 fat ratio – do not go leaner or you lose flavor)
• 1 large yellow onion, diced small
• 1 green bell pepper, diced small
• 1 red bell pepper, diced small
• 5 cloves garlic, minced
• 1 jalapeno, seeded and minced (leave seeds in for extra heat)
• 2 cups beef broth (low-sodium preferred)
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 bottle (12 oz) dark beer (Dos Equis Amber, Shiner Bock, or Negra Modelo work great)
• 1 tablespoon brown sugar (light or dark)

For the chili spice blend

• 3 tablespoons chili powder (use a quality brand – this is the backbone of flavor)
• 2 teaspoons ground cumin
• 1.5 teaspoons smoked paprika
• 1 teaspoon dried oregano (Mexican oregano if you have it)
• 0.5 teaspoon ground coriander
• 0.25 to 0.5 teaspoon cayenne pepper (adjust to heat preference)
• 1.5 teaspoons kosher salt (plus more to taste)
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons masa harina (or fine cornmeal) for thickening
• 1 teaspoon dark cocoa powder (unsweetened – the secret depth ingredient)

For finishing and toppings

• 1.5 cups shredded sharp cheddar cheese
• 0.5 cup sour cream
• 3 green onions, thinly sliced
• 0.5 cup red onion, finely diced
• 1 jalapeno, thinly sliced into rounds
• Oyster crackers or Fritos corn chips for serving

Ingredient Substitutions

• No beer? Substitute with an additional cup of beef broth plus 1 tablespoon of Worcestershire sauce for similar depth and malty richness
• Ground turkey instead of beef: works well but add 1 extra tablespoon of olive oil when browning to compensate for the lower fat content
• Vegetarian version: replace ground beef with 1.5 cups brown lentils plus 8 oz cremini mushrooms (finely chopped) and use vegetable broth – deeply satisfying and still hearty
• Gluten-free: the recipe is naturally gluten-free if you check the labels on your tomato products and use a gluten-free beer or skip it entirely
• Less spicy: omit the jalapeno and cayenne, reduce chili powder to 2 tablespoons, and add a pinch of cinnamon for warmth without heat

Equipment You’ll Need

• Large Dutch oven or heavy-bottomed pot (at least 6-quart capacity) – essential for even heat and long simmering without scorching
• Wooden spoon or silicone spatula for breaking up the beef as it browns
• Sharp chef’s knife and cutting board for prepping onion, peppers, and jalapeno
• Measuring spoons and a small bowl for pre-mixing your spice blend
• Can opener for the tomatoes, tomato sauce, and beans
• Ladle for serving into bowls

Step-by-Step Instructions

1. Brown the beef. Heat your Dutch oven over medium-high heat. Add the ground chuck and break it up with a wooden spoon into coarse crumbles – you want some larger chunks for texture, not a fine grind. Cook without stirring too much for the first 3 to 4 minutes so the beef gets a good brown crust on the bottom. Continue cooking and breaking up for another 4 to 5 minutes until no pink remains. Drain off most of the rendered fat, leaving about 2 tablespoons in the pot for cooking the vegetables.
2. Sweat the onion, peppers, and jalapeno. Reduce the heat to medium. Add the diced onion, green bell pepper, red bell pepper, and jalapeno to the pot with the browned beef. Cook, stirring occasionally, for 6 to 8 minutes until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another 60 seconds until fragrant. Do not rush this step – properly softened vegetables build a better flavor base.
3. Bloom the spice blend. Push the beef and vegetables to one side of the pot and add all the spices directly to the cleared space: chili powder, cumin, smoked paprika, oregano, coriander, cayenne, salt, black pepper, and cocoa powder. Let the spices toast in the residual fat for about 60 seconds, stirring constantly, until they become deeply fragrant. This blooming step activates the fat-soluble flavor compounds in the spices and makes a noticeable difference in the finished chili. Once fragrant, stir everything together to coat the beef and vegetables with the spice mixture.
4. Deglaze with dark beer. Pour in the dark beer and scrape up any browned bits from the bottom of the pot – those caramelized bits are pure flavor. Let the beer come to a simmer and cook for 2 to 3 minutes to cook off most of the alcohol, stirring occasionally. The liquid will reduce slightly and turn a deep, dark color.
5. Add tomatoes, broth, beans, and sugar. Add the tomato sauce, diced tomatoes (with their liquid), beef broth, drained kidney beans, drained pinto beans, and brown sugar. Stir everything together until well combined. Bring the chili up to a boil over medium-high heat, then reduce the heat to low.
6. Simmer low and slow for 90 minutes. Cover the pot partially (leave a small gap for steam to escape) and let the chili simmer on low heat for at least 60 minutes, and up to 90 minutes for the deepest flavor. Stir every 15 to 20 minutes to prevent sticking and check the heat level – you want a gentle, lazy bubble, not a rolling boil. The chili will thicken, deepen in color, and the flavors will meld beautifully as it cooks down.
7. Thicken with masa harina and adjust seasoning. In a small bowl, mix the masa harina with 3 tablespoons of cold water to make a smooth slurry. Pour it into the simmering chili while stirring constantly. Cook for an additional 5 to 10 minutes until the chili reaches your preferred thickness – it should coat the back of a spoon. Now taste and adjust: add more salt, more cayenne for heat, or a tiny splash more of Worcestershire if it needs more savoriness. This is your moment to make it exactly right.
8. Serve with toppings. Ladle the chili into bowls and let everyone build their own toppings. A generous pile of shredded sharp cheddar, a dollop of sour cream, sliced green onions, fresh diced red onion, a few jalapeno rounds, and oyster crackers on the side is the full Texas Roadhouse experience. The chili is also phenomenal served over a split baked potato or spooned alongside warm skillet cornbread.

Pro Tips from My Kitchen

• Brown the beef in batches if your pot is crowded – beef steams instead of browning when it is packed too tight, and you lose the caramelized crust that adds major flavor
• Toast your spices in the dry fat before adding liquid – this single step can be the difference between a flat-tasting chili and one that has real depth and complexity
• Use 80/20 ground chuck, not lean ground beef – the fat carries flavor through the entire dish and keeps the chili rich rather than lean and dry
• Do not skip the masa harina – it thickens the chili in a way that flour and cornstarch cannot match, giving it that slightly silky, restaurant-style body without any starchy taste
• Make it the day before if you can – chili is one of those dishes that genuinely gets better overnight as the spices continue to meld and the flavors deepen in the refrigerator
• Taste at the end, not just the beginning – spices mellow during the long simmer, so always do a final seasoning check right before serving and adjust salt, heat, and balance as needed

Recipe Variations

• White chicken chili Texas style: swap the ground beef for 1.5 lbs shredded rotisserie chicken, replace kidney and pinto beans with white navy beans, use chicken broth, add cream cheese and diced green chiles at the end for a creamy, tangy twist
• No-bean Texas red: skip both cans of beans entirely for a pure Texas-style chili, double the ground chuck to 3 lbs, and add a diced poblano pepper for extra smokiness – this is the old-school, purist version
• Slow cooker version: brown the beef and bloom the spices on the stovetop first (do not skip this step), then transfer everything to a slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours – finish with masa slurry in the last 30 minutes
• Instant Pot version: use the Saute function to brown beef and bloom spices, then add all remaining ingredients, seal the lid, and pressure cook on HIGH for 20 minutes with a 10-minute natural release – stir in masa slurry after and use Saute to thicken
• Smoked chili: start by smoking the ground beef patty in a smoker at 225 F for 45 minutes before crumbling and browning – adds a remarkable wood-smoke layer that pairs beautifully with the dark beer

Common Mistakes to Avoid

• Skipping the spice bloom: dumping dried spices straight into a liquid-heavy pot without toasting them first results in raw, flat spice flavor – always bloom in fat for at least 60 seconds before adding any liquid
• Simmering on too high heat: chili needs a low, patient simmer to develop flavor and prevent the bottom from scorching – if you see vigorous bubbling, turn it down and stir more frequently
• Using extra-lean ground beef: 90/10 or 93/7 beef makes dry, grainy chili with less depth – 80/20 ground chuck is specifically the right choice here for both texture and taste
• Not draining the beans: the starchy liquid in canned beans can make your chili gummy and slightly off-flavored – always drain and rinse your beans before adding them
• Adding the masa slurry to a cold pot: masa harina needs gentle heat to activate its thickening properties – make sure the chili is at a simmer when you stir in the slurry, then keep cooking for at least 5 minutes

What to Serve With This Dish

• Warm skillet cornbread or corn muffins – the classic pairing, perfect for soaking up every last bit of chili from the bowl
• Loaded baked potato – split a big russet potato and ladle chili directly on top, then pile on sour cream, cheese, and green onions for a full meal
• Steamed white rice – a simple bowl of rice underneath the chili stretches the recipe further and tones down the heat slightly for a more family-friendly serving
• Fritos corn chip pie – line a bag or a bowl with Fritos and ladle the chili right over the top for the ultimate game day snack
• Warm flour tortillas or soft dinner rolls – use them for scooping and dunking, especially helpful for younger eaters who want something to hold onto

Storage Instructions

Refrigerator

Store in an airtight container for up to 4 days – the flavor deepens noticeably by day 2

Freezer

Freeze in individual portions in zip-top freezer bags or airtight containers for up to 3 months – lay bags flat to freeze for easier storage

How to Reheat

Stovetop: reheat over medium-low heat with a splash of beef broth to loosen, stirring occasionally. Microwave: heat in 90-second intervals, stirring between each, until hot throughout

Make Ahead

This chili tastes noticeably better on day 2 as the spices continue to meld – make it the evening before serving for best results

Nutrition Information

Per serving (estimated): 480 calories, 32g protein, 38g carbs, 22g fat (8g saturated), 9g fiber, 11g sugar, 940mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

What is the secret ingredient in Texas Roadhouse chili?

The two ingredients that most people do not expect are dark cocoa powder and dark beer. The cocoa adds a deep, bittersweet earthiness that rounds out the heat and amplifies the chili flavor without making anything taste like chocolate. The dark beer contributes malt complexity and helps deglaze all those caramelized bits from browning the beef. Together, they are what give this chili its restaurant-quality depth.

Why does this recipe use beer in the chili?

Dark beer adds three things to chili: malt sweetness that balances the heat, slight bitterness that cuts through the richness of the beef, and liquid volume that carries all those bloomed spice flavors into the base. The alcohol cooks off completely during the simmer, so you get all the flavor without any boozy taste. If you prefer not to use beer, beef broth plus a tablespoon of Worcestershire sauce is a solid substitute.

Why use cocoa powder in a chili recipe?

Dark cocoa powder is a classic trick borrowed from Mexican mole cooking. It does not make the chili taste like dessert – it works at a subtle level to deepen the savory notes, add a slight richness, and create that rounded, complex background flavor you taste in great restaurant chili. One teaspoon is all you need, and you absolutely will notice the difference if you leave it out.

Do Texans put beans in chili?

Traditional Texas red chili – the kind made for competition or served by purists – contains no beans at all. Texas Roadhouse, however, serves a family-friendly restaurant version that includes both kidney beans and pinto beans, which makes it heartier and more filling. If you want to follow the no-bean Texas tradition, just leave out both cans of beans and double the ground beef. Both versions are delicious.

How many calories are in Texas Roadhouse chili?

This copycat recipe comes in at approximately 480 calories per serving based on a 6-serving yield. That includes 32 grams of protein, 38 grams of carbohydrates, and 22 grams of fat. Toppings like shredded cheddar, sour cream, and crackers will add additional calories on top of that base serving.

Can you freeze Texas Roadhouse chili?

Yes, this chili freezes exceptionally well. Let it cool completely, then transfer to airtight containers or zip-top freezer bags in individual or family-sized portions. It keeps for up to 3 months in the freezer. To reheat, thaw overnight in the refrigerator and warm on the stovetop with a splash of beef broth to restore the original consistency. The flavor holds up beautifully.

How do I convert this to a slow cooker recipe?

Do not skip the stovetop browning steps – brown your beef and bloom your spices in a skillet first before transferring to the slow cooker. Those steps cannot be replicated in a slow cooker and are responsible for most of the depth of flavor. Once you have done those steps, add everything to the slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Stir in the masa slurry in the last 30 minutes with the lid off to thicken.

How spicy is this chili, and can I adjust the heat level?

As written with 0.25 teaspoon of cayenne and one seeded jalapeno, this chili has a moderate, warming heat – noticeable but not overwhelming. To make it milder, omit the cayenne entirely and skip the jalapeno. To make it hotter, keep the jalapeno seeds in, increase cayenne to 0.5 or 0.75 teaspoon, and add a chipotle pepper in adobo sauce for smoky heat. The heat level is very easy to dial up or down.

What does masa harina do in chili, and can I substitute it?

Masa harina is finely ground dried hominy that has been nixtamalized (treated with an alkaline solution). When stirred into chili as a slurry, it thickens the liquid with a slightly silky, corn-forward texture that is distinct from flour or cornstarch. It also adds a subtle corn flavor that tastes authentically Tex-Mex. If you cannot find masa harina, fine cornmeal works as a substitute, though the texture will be slightly grainier. Plain flour or cornstarch can also work but produce a different mouthfeel.

What kind of beef is best for Texas Roadhouse chili?

Ground chuck at an 80/20 lean-to-fat ratio is specifically the best choice for this recipe. The 20 percent fat content keeps the beef moist and flavorful through the long simmer and prevents the chili from turning dry or grainy. Leaner ground beef (90/10 or 93/7) will technically work but produces noticeably less rich and satisfying results. Ground brisket is an excellent premium upgrade if you can find it at your butcher.

More Texas Roadhouse Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia